Cinnamon Apple Puree

Steps

1. In a medium skillet, add the butter and heat on medium heat. When the butter is melted, add the apples and cinnamon and stir until incorporated. Add the water and stir again. Turn heat down to medium-low and sauté for 5-8 minutes, stirring occasionally, until the apples are tender when pricked with a fork. (You can leave the apple skins on for easier handling, or peel them if you prefer.)
2. On a cutting board, using a box grater, grate the apple until you have a handful of tiny pieces. If the grated apple is too watery, place it into a paper towel and gently squeeze out the excess liquid.
3. On a cutting board, cut half an apple using a crinkle cutting tool or sharp knife into 1/2" thick and 2-3" long strips.
4. In a medium saucepan, bring 2" of water to a boil over high heat. Add a steamer basket and place the apple slices in a single layer. Cover and cook for 1-3 minutes until tender when pricked with a fork. Remove from heat and place the apple slices on a paper towel or clean dish towel to cool.
5. Using either the steamed or sautéed apples, place the cooked apples in a small blender or food processor. Pulse for 5-10 seconds for a chunky puree, or blend for 1-2 minutes for a smooth puree. (You can make 3 different textures: set aside some for chunky, some for smooth, and some grated for the finest texture.)